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Friday, July 18, 2014

Bacon wrapped goat cheese omelet

When I was a little kid we would do everything locally. We
would go to our town’s supermarket, we would eat at the local dives, and if one
wanted to be fancy, the fishermen’s village was right on our shore, so a quick
trip could get you some of the best seafood the Caribbean had to offer. Our
“downtown” area had hundreds of stores that lined up our streets, and had
everything, and I mean everything, you could possibly need. Then the 90’s and early
2000’s happened. Although they’re still beautiful, those streets are mostly
empty, and people relay on the region as a whole to meet their demands.

Although I have been complaining for years that I hated
having to drive more than 10 minutes to get anywhere, now that I live in
Cleveland I drive (and ride) all over North East Ohio to run errands, to work,
and play. I’ve been to so many places for so many reasons, that I dare to say
that I know the Greater Cleveland Area better than many locals do. This summer though,
I’ve been spending tons of time within the actual city I live in, Cleveland
Heights. Between finding a new “favorite barber” and a finding a new “favorite
coffee house”, to actually spending time in our parks and eating at our
restaurants I’ve stayed in the city quite often.

In honor of staying local, I present to you my locally
sourced breakfast. Now, there is no way I’m claiming that it was made from
ingredients farmed in the city, but they come from within a reasonable
distance. I made a baked goat cheese omelet made from local eggs, wrapped in
Amish (local - I guess) bacon and topped with homegrown thyme.Finally, I served it with a slice of rye
bread from one of our local bakeries. I loved it. It’s relatively effortless to
make too. It bakes in 30 minutes, and it stays hot for longer than stove-top made
omelets do. I did not pre-cook the bacon because I wanted to keep the eggs
wrapped, and because I like bacon this way too. I calculated the calories for
this omelet (just 301 calories!!!) eating the whole slice of bacon, but I only ate
the meaty parts and left the fatty parts behind. Hopefully you’ll like it.

On the road shortcut

Bacon wrapped goat cheese omelet

301 calories, 1 g carbs, 22 g fat, 24 g protein

4 jumbo eggs

2 ounces goat cheese (soft)

1 tablespoon non-fat plain Greek yogurt

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon dried thyme

2 slices bacon

Fresh thyme

Preheat the oven to 350F.

Mix the eggs, goat cheese, Greek yogurt, salt, pepper and
dried thyme using an electric mixer until combined. You can also mix by hand if
you want to.

Use a slice of bacon to grease a ramekin, then use the bacon
slice to line it. Repeat the process with the second ramekin. Pour the egg
mixture into the ramekin, and bake the omelet for 20- 30 minutes, until it
settles.Garnish with fresh thyme.

This looks and sounds great! I love when I can treat myself to something a little extra special and go to the wholefoods and all-organic shops :) Today it's so warm though, that I bought a quarter of a watermelon to enjoy in the Summer sunset ^ ^ Post-barbecuing :D x